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In a mixing bowl, stir the cake mix, oil, water and eggs gently together, then whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Divide the mixture evenly between the cupcake cases. Bake both trays together in the oven for 18-22 minutes. Remove from the oven and carefully transfer the cupcakes to a wire rack to cool completely; about 30 minutes.

Spread the cupcakes with the icing (reserving about 1 teaspoon). Cut 6 of the wafer biscuits in half lengthways and cut the rest in half widthways. Arrange one long and one short length of wafer across the top of each cupcake to form a hat, pressing down gently. Attach 1 strip of liquorice Catherine wheel to each hat using the reserved icing.

Use the mini chocolate beans and the liquorice triangles to make eyes and noses on each cupcake. Use the writing icing to pipe mouths and add strands of shredded wheat to give each scarecrow straggly hair as desired. Serve immediately or keep in a cool place for up to 2 days.

Betty's Tips

If you can’t find wafers for the scarecrows hats, use halved small round biscuits instead or mould hat shapes from ready-to-roll brown or black icing.

Our fun chocolate piñata cake recipe will make an impression at any celebration. Hidden inside are colourful sweets and chocolates, creating a wonderful surprise once cut into! A great idea for a kid’s birthday party.